Pro Chef Reacts.. Joshua Weissman's Authentic New York Style Pizza!

Comments · 1.3K

• CH

  @ChefJamesMakinson · 3 years ago · pinned

  Pizzaiolos let me know what you think of the pizza!

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• AL

  @alanlujan8955 · 3 years ago

  Chef James Makinson. I have to be completely honest. You are my favorite reactor chef. Yes even more than Gordon Ramsay or any of the Master Chefs. The reason being is that you take the time to explain every step in the cooking processes about the food dishes you review. You don't cuss, or simply bash other chefs. No. You are very educative and informative and that is why i always keep coming back to watch your videos.

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• EL

  @eliyahusvocalcoaching · 3 years ago (edited)

  Pizza chef here! <br>In regards to sugar in the dough, it&apos;s a helpful crutch when making pizza at home due to the lower baking temps. There are (in my opinion) better ways to get around it such as malt powder, honey, beer, molasses, etc. My personal preference would be malt powder. But as long as you keep your ferment time nice and long despite the sugar, there aren&apos;t any real serious downsides besides it being less healthy. I prefer not to use sugar either at home or at pizzerias.<br>If you have any questions about this or other parts, feel free to ask!

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• PA

  @paulshepherd5649 · 3 years ago

  Vito Copelli is the only pizza channel you need on YouTube. I’ve learnt a lot from him. His NY style is far superior to this and he has some really useful advice for cooking in home ovens too

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• DG

  @dgschrei · 3 years ago (edited)

  For Neapolitan Pizza, the go to guy is clearly Vito Iacopelli. He has an excellent video about how to achieve great pizza even with the low temperatures of a normal oven. I have been using this technique ever since I saw it and I now can&apos;t go to any of the pizza places in my town anymore because I&apos;ll always be disappointed that the pizza is worse than what Vito has taught me to achieve. 😁<br><br>Since you&apos;re in glorious 230V Europe if you&apos;re looking for a pizza oven there is an italian company called Effeuno that makes electric pizza ovens that go up to 500°C. So no need to mess around with wood/gas outside.

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• MM

  @MMircea · 3 years ago

  To quote my italian relative from Bologna: &quot;You can top up with anything you want, if the dough is poorly executed your Pizza is ruined. Having a good dough can even cover up other mistakes within your Pizza&quot;

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• RA

  @Raaandy · 3 years ago

  I prefer to cook my pizza sauce, because I want more developed flavors. I&apos;m also not big on adding sugar, but that depends on the tomatoes. Sometimes they&apos;re quite a bit more acidic and need that edge softened. The OONI is a great pizza oven for home cooks, too, by the way.

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• YU

  @yuothineyesasian · 3 years ago (edited)

  The pizza place I worked was owned by a guy who was born and raised in Brooklyn and had worked in pizza places his entire life of 56 years at that point.<br><br>Our dough recipe was very similar to Josh&apos;s except fresh yeast, the sugar was replaced with brown sugar, the olive oil was incorporated at the last minute of mixing and we would knead the dough more and let it rise for at least 24 hours.<br><br>The sauce was also similar but we did not cook it beforehand, just let it sit refrigerated, again, for at least 24 hours.<br><br>We would also grate low and high moisture mozzarella for a 50/50 mix. One was for flavor and the other was for cheese pull, I forget which was which though.

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• SO

  @sophiaisabelle1213 · 3 years ago

  It&apos;s great to see Chef James being consistent on this channel. May God bless him.

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• BL

  @bluecapman7359 · 1 year ago

  <a href="https://www.youtube.com/watch?v=fcIm3fuZOns&amp;t=124">2:04</a> when you think the pizza is good but then you realize that it&apos;s gone bad and you make the face:

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• TE

  @teklife · 3 years ago

  i&apos;m a chef and a new yorker and pizza happens to be my favorite food and i&apos;ve eaten and made many hundreds of pizzas and one thing i can tell you about new york style pizza is, there is no ONE single recipe for new york style pizza. some pizzerias use sugar(in their dough or sauce), some don&apos;t, some use use olive oil in their dough or sauce, some don&apos;t, some use crushed chili peppers in the sauce, some don&apos;t. the variety of herbs are different, and the ratios etc. one pizza joint i knew many years ago also cooked the sauce with carrots in it, which was then removed, and it actually was a delicious sauce. the main thing about New York style is large slices because almost all pizzerias sell by the slice, and yes they should be folded at least for structural integrity, but also keeps it warmer for longer, and the crust is thin, and often, but not always crispy and toasted. the cheese is often a blend of provolone and mozzarella, mostly mozzarella, and it&apos;s usually part skim low moisture block mozzarella cheese sold by the local purveyors. <br><br>new york city is one of the oldest pizza cities in the world, as well as new haven connecticut, and because we had many immigrants here from Napoli, it was being made here at the same time as in Naples and long long before it was being made anywhere else in Italy, aside from around Naples. New York style pizza is an evolution of neapolitan pizza, and there was a gradual progression from &apos;new york neapolitan&apos; (patsys is an example), where it looks more like neapolitan pizza, and uses fresh mozzarella, to the modern new york style, large pies, usually from 18-25 inches (45-64cm). since fresh basil was hard to get, as well as fresh mozz, the basil was often dropped and it was still a poor people&apos;s food, sold to factory workers, and cut into slices to fit their tight budgets. the sauce was also made more flavorful with the addition of aromatics and herbs and spices, and the use of canned tomatoes.<br><br>one thing i never see mentioned is that EVERY pizzeria in new york always have the following condiments to top any slice: powdered garlic, dried oregano, chili flakes, and black pepper; always! also common and almost always is some kind of generic grated &apos;parmesan&apos; cheese, and salt.

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• BI

  @BigSnipp · 3 years ago

  I never cook my sauce. I feel it&apos;s robust enough. But most importantly, after I mix in the seasonings, I put in the fridge overnight. This makes a world of difference.

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